Carrot Cake Muffins

• Muffins
• 4 eggs
• 1/2 cup coconut butter
• 1/2 cup butter
• 2/3 cup honey
• 2 teaspoons vanilla
• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 cups grated carrots
• 1/2 cup raisins
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground cardamom
• Frosting
• 8 ounces cream cheese
• 1/4 cup maple syrup
• 1 pinch salt
• 1 teaspoon vanilla

1. Preheat the oven to 350.
2. Mix the dry ingredients and set aside.
3. In a mixing bowl, beat the eggs, oil, melted butter, honey and vanilla.
4. Add the dry ingredients to the wet ingredients until just combined.
5. Fold in the grated carrots and raisins.
6. Divide the batter evenly in muffin tins lined with papers.
7. Bake for 17-20 minutes.
8. Let cool.
9. For the frosting, beat everything on high until it is blended together and creamy.
10. Frost the cupcakes.

muffins, eggs, coconut butter, butter, honey, vanilla, almond flour, coconut flour, carrots, raisins, baking soda, salt, ground cinnamon, ground ginger, nutmeg, ground cardamom, frosting, cream cheese, maple syrup, salt, vanilla

Taken from food52.com/recipes/31972-carrot-cake-muffins (may not work)